Ina Garten shares ricotta-based scrambled egg recipe

Chef Ina Garten, known as the ‘Barefoot Contessa’, has shared her method for making creamy scrambled eggs using ricotta cheese. According to the Wall Street Journal, Garten recommends cooking the eggs at a very low heat and folding in ricotta to create a texture described as being ‘like a custard rather than scrambled eggs.’

Her recipe, adapted from her cookbook ‘Simply Ina’, involves whisking eggs with milk, salt, and pepper, then cooking them in butter and olive oil over medium-low heat. Unlike Gordon Ramsay, who adds cold crème fraîche at the end to stop the cooking process, Garten stirs the ricotta into the eggs as they cook, leaving small visible curds. She suggests serving the dish on buttered toast with chives, Parmesan, and red pepper flakes.